Banana Chocolate Cake

2013-01-30 11.28.21


It turned out much bigger than I expected. So big, in fact, I couldn’t fit it into a conventional cakebox. Which brings me to my question. Does anyone know where to find an extra-high cake carrier? 

I adapted the recipe from Cook Republic. I used about 2/3 of the ingredients to make one cake instead of two and sliced it horizontally to make two cake layers. I also added 4 large ripe bananas in between the cake layers because it didn’t taste banana-y enough. It is a recipe in progress. Ideally, the cake would be fluffier and have more banana taste. I would also slice thinner layers of cake.

Let me know how it goes if you try baking this.

For the Cake

160g butter, softened
230g brown sugar
1/2 tablespoon vanilla extract
3 small eggs
3 large ripe bananas, mashed
330g plain flour, sifted
1 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
1/2 teaspoon mixed spice
40 ml milk (approximately 1/6 cup)
150g golden syrup (approximately 1/2 cup)
1/2 teaspoon salt

(extra 4 large ripe bananas mashed for banana layer)

For The Frosting

250g dark couverture chocolate
125ml pouring cream
70g butter
sea salt flakes to garnish

To Make The Cake

Preheat oven to 160C .

Place butter, sugar and vanilla in the bowl of an electric mixer and beat on low speed until light and fluffy (took me about 10 minutes).

Add the eggs, cinnamon, mixed spice and beat until combined (took me barely a minute).

Add the flour, salt, baking powder, bicarbonate of soda, bananas, milk and golden syrup. Beat until well combined (took me about a minute stirring manually and a minute with the mixer).

Pour into cake tin. Bake for about 125 minutes or until cooked through when tested with a skewer and golden on top. Cool in the cake tin completely before turning out on to a wire rack.

To Make The Frosting

Place chocolate, cream and butter in a heavy bottomed saucepan. On low heat, warm the mixture while stirring constantly. Remove from heat as it keeps melting and mixing. If not melted, heat again for a few seconds and stir. Remove when mixture is melted and glossy from all the stirring. The whole process took me about 6 minutes.

Cool completely. Place in the fridge for 15 minutes. Remove from fridge and beat with an electric mixer until light, fluffy and slightly lighter in colour (took my mixer about 3 minutes).

To Assemble The Cake

Slice cake horizontally ( I sliced it into two layers but 3 might be better). Mix extra mashed bananas with a tablespoon or so of frosting. Place bottom layer of cake on cake board. Add banana layer on top. Top it off with top layer of cake. Frost the entire cake. Sprinkle with sea salt flakes (makes a big difference) and serve.


2 thoughts on “Banana Chocolate Cake

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